Description
This Simple Breakfast Tostadas recipe features crispy baked corn tortillas topped with warm refried beans, melted sharp cheddar cheese, cooked eggs, and fresh pico de gallo. Perfect for a quick, satisfying breakfast with optional garnishes like hot sauce, avocado, and Cotija cheese to add extra flavor.
Ingredients
Units
Scale
Tortillas
- 8 corn tortillas (100% corn for crispiness)
- 1 tablespoon extra-virgin olive oil
Toppings
- 2 cups refried beans, warmed
- 1/2 cup grated sharp cheddar cheese
- 8 eggs, fried or scrambled (your preference)
- 2 cups pico de gallo
Optional Garnishes
- Hot sauce or salsa, as desired
- Avocado slices, as desired
- Crumbled Cotija or feta cheese, as desired
Instructions
- Preheat and prepare tortillas: Preheat your oven to 400 degrees Fahrenheit and place two racks near the middle. Line two large rimmed baking sheets with parchment paper for easier cleanup if you like. Brush both sides of each tortilla lightly with olive oil.
- Bake tortillas: Arrange 4 tortillas in a single layer on each baking sheet. Bake for 12 minutes, flipping halfway through, until tortillas are golden and crispy. Remove and set aside.
- Prepare toppings: While tortillas bake, warm the refried beans, cook eggs to your liking (fried or scrambled), and prepare or warm pico de gallo.
- Assemble tostadas: Spread warm refried beans evenly over each crispy tortilla. Sprinkle grated cheddar cheese on top, then add the cooked eggs. Use a slotted spoon or fork to add pico de gallo on top of the eggs.
- Add optional garnishes and serve: Finish with your choice of hot sauce, avocado slices, and/or crumbled Cotija or feta cheese. Serve immediately to enjoy the tostadas at their crispiest.
Notes
- If short on time, use warmed store-bought refried beans and substitute pico de gallo with warmed store-bought salsa.
- For a gluten-free version, ensure the corn tortillas are certified gluten-free.
- To make this recipe vegan or egg-free, simply omit the eggs; the tostadas remain filling and delicious.
- For a dairy-free option, skip the cheese; the fried eggs can be cooked without dairy.
- Leftover tostadas can be stored in the refrigerator for up to 3 days but will lose their crispness; leftover refried beans and pico de gallo make excellent dips or fillings for other dishes.
Nutrition
- Serving Size: 1 tostada
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: thirty three g
- Fiber: 6 g
- Protein: fourteen g
- Cholesterol: 210 mg
